Yes. It’s that time of year again. Easter is the quintessential time of year to make the well-known “deviled eggs” dish. For years, I’ve enjoyed my mom’s, my grandmother’s, and my brother’s deviled eggs, never imagining the complexities of slicing an egg in half, mashing its yolk to death with a variety of spices and mayo, and then redepositing said yellow mashings back in the cavity… In fact, that doesn’t sound very tasty at all. But when it came time for me to attempt this disconcerting dish for Easter, I mumbled a quick “psht” and went to work. ‘Easy,’ I thought. ‘It’ll only take five minutes.’ That…was a stupid thought.